Chicken Cacciatore Sandwiches
- 1 boneless skinless chicken breast
- McCormick steak seasoning
- 1 clove garlic, chopped
- a sprinkle of crushed red pepper flakes
- a small handful of sliced white mushrooms
- a handful of frozen red, green, and yellow pepper strips
- some leftover caramelized onions (or just add raw onion slices of course)
- salt and pepper to taste
- a splash of white wine
- a small handful of cherry tomatoes, chopped
- a spoonful of dried parsley
- 2 slices white American cheese
- 2 French rolls
Spread or spray of bit of olive oil on the chicken breasts and sprinkle the steak seasoning.Heat a skillet over medium heat, then cook the chicken breast, about 6-7 minutes per side. Remove to a plate.
Add another spoonful of olive oil to the pan, then add the garlic, pepper flakes, mushrooms, bell peppers, and onions. Cook until tender, 5-7 minutes, stirring now and then. Add the wine (or chicken or beef broth if you'd rather. Scrape up the browned bits with a wooden spoon.
Add the tomatoes and parley.Stir and cook a few minutes. Slice the chicken breasts at an angle and return to the pan to heat through.
Turn on your broiler and broil the rolls a bit until lightly browned. Place the rolls on a cookie sheet, then pile on the chicken and vegetable mixture on one side and top with a slice of cheese or two. Broil until the cheese melts, then serve.
Related Articles and Recipes
